Lamb Chops in Dried Tomato Marinade

Recipe from Kate Logan
Lamb Chops in Dried Tomato Marinade
Cooking time: 1 h. 30 min
Servings 6
Isn't it great - a little meat, a lot of different vegetables, and it's all partly stewed, partly steamed. And what kind of steaming - from your own juice! Dried tomatoes give a special taste to a very tender lamb meat. Try to cook the juciest lamb chops and please your family for dinner.


  • Lamb (Chops)
    2,1 lbs
  • Dried tomatoes
    1,5 cups
  • Lemon juice
    1,2 tsp.
  • Parsley
    6 pinches
  • Feta cheese
    2,6 lbs.
  • Milk (3.5%)
    4,5 cups

Nutrition facts per serving

  • Calories

    444 kcal

  • Protein

    41 g

  • Fat

    46 g

  • Carbohydrates

    25 g


  • Take a deep, large bowl and сhop the dried tomatoes into there.

  • Add the lemon juice and a pinch of parsley to the tomatoes, and stir everything well. This is the marinade.

  • Wash the lamb chops, dry them, and add half of the marinade. Leave it for at least 2 hours. The best way is to leave it to marinate overnight in the fridge.

  • Preheat the oven, transfer the chops to a ovenproof dish, and roast the chops at 356°F for about 1 hour and 20 minutes. Check the meat with a fork every 30 minutes. The meat must be soft inside.

  • Make the sauce. Combine the rest of the marinade and feta cheese in a blender bowl.

  • Add milk and bring the sauce to a puree, transfer to a bowl, and put into the fridge for 10 minutes.

  • Using oven mitts, remove the finished dish from the oven, allow it to cool slightly, and then transfer it to a plate. Serve with fresh vegetables or other garnish.


  • It can be served with a side dish or as an independent dish.

  • You can make homemade sauce to serve with the chops: sour cream garlic sauce, sweet and sour sauce or mix mustard with soy sauce.

Bon Appetit!

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